Tuesday, March 8, 2011

St. Patty's Creamy Mint Fudge

Hello again Winter! I sure didn't miss you! Where did Mr. Sun go?! I hate this back and forth time of the year here in Colorado where you are literally guessing every day whether or not to wear a coat. Brrr! I think I will have to do another countdown to Mexico post tomorrow to warm back up!

I have been obsessing lately over what to bake for Easter. But...this week...I am baking for St. Patty's Day. Get ready for some green treats over the next week.

This fudge was EASY and delish. Creamy and light. I WILL be making this again...next time adding more mint extract...I want them a little mintier. The sky is the limit with these bad boys. Change the color to yellow and substitute lemon extract for the mint. Change the color to a rosy red and substitute the mint extract for raspberry extract or cherry. Let me know what you discover...

Creamy Mint Fudge
Source: Celebrating Candy cookbook

Throw the following ingredients into your shopping cart...

2 6 oz. packages white baking chocolate, chopped
1/2 cup sweetened condensed milk
1 1/2 tsp. vanilla extract
1 teaspoon mint extract
10 to 15 drops green food coloring (I used one dip of the back of a spoon of gel paste coloring)
1 cup powdered sugar
1/2 cup semisweet chocolate chips

Put your apron on and ...

Line an 8 inch pan with aluminum foil.

Combine white chocolate and sw. condensed milk in a medium saucepan. Stirring constantly, cook over low heat; stir until chocolate melts. Stir in extracts, food coloring, and powdered sugar. Spread evenly into pan. Chill 30 minutes until firm and set.

Melt chocolate chips in microwave stirring every 30 seconds or so til melted. Spread over fudge and chill until set at least 15 minutes.

Makes about 40 1 inch squares.

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